Early Summer Vegetable Wok (Kopie)

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(adapted from Årstiderna)
Serves 4

1/2 cabbage (can be substituted with 1 pak choy or chard), cut in thin strips
1 bunch asparagus, trimmed and cleaned and divided in half
1 zucchini, cut into sticks
1 fennel bulb, trimmed and cleaned and cut in thin strips
4 tbsp canola oil
2 cloves garlic, cut in thin layers
1/2 chili (or chili flakes)
4 tbsp water
3 tbsp black bean sauce (can be substituted with oyster sauce)
1-2 tbsp soya sauce
1 bunch bear’s garlic/ramsons (tastes a little bit similar to chives), roughly chopped
1 bunch cilantro, roughly chopped

Warm a large wok with oil. Fry vegetables, garlic and chili for 1-2 minutes on high heat. Add water, black bean sauce and soya sauce. Let it boil for another minute. Remove from heat. Stir down bear’s garlic and cilantro. Serve as it is or together with rice or noodles.

http://www.greenkitchenstories.com/early-summer-vegetable-wok/